recipes 115 and 116: spinach dips

The Venn-cooking continues. And on a weeknight! And how! Behold, spinach dips.

Hi, it's me again! The Venn! Too soon? I didn't think so!

In the center we have spinach dips. To the left we have "cold" and to the right we have "hot." I'm pretty sure the cold recipe came from the back of a vegetable soup package eons ago; it has been a crowd-pleaser since the 80s for sure. And the hot recipe is an adaptation from Paula Deen's recipe, with some delicious add-ins: http://www.foodnetwork.com/recipes/paula-deen/hot-spinach-artichoke-dip-recipe/index.html

COLD SPINACH BREAD BOWL DIP
Ingredients:
-1 package of dried vegetable soup mix
-1 package of frozen chopped spinach, thawed
-1 c mayo (preferably light mayo)
-16 oz sour cream
-1 can chopped water chestnuts
-3 scallions, finely chopped
-one crusty round bread, preferably pumpernickel

Instructions:
1) mix all ingredients together except the bread and refrigerate
2) hollow out the bread bowl and tear or cut the hollowed out portion into bite-sized pieces
3) place the dip in the bread bowl and surround with the bread chunks

WARM SPINACH-ARTICHOKE-ROASTED RED PEPPER DIP
Ingredients:
-1 package of frozen, chopped spinach, thawed and drained
-14 oz can of artichoke hearts, drained and mashed
-roasted red pepper strips to taste
-1/2 c mayo
-1/2 c sour cream
-1 c grated parmesan cheese
-salt, pepper, and lemon juice to taste
-butter to grease the casserole dish
-bagel chips for dipping

Instructions:
1) preheat the oven to 350 degrees
2) mix all ingredients (except the butter and bagel chips) and bake in a buttered casserole dish for 30-40 minutes until bubbly